Forum adverts like this one are shown to any user who is not logged in. Join us by filling out a tiny 3 field form and you will get your own, free, dakka user account which gives a good range of benefits to you:
No adverts like this in the forums anymore.
Times and dates in your local timezone.
Full tracking of what you have read so you can skip to your first unread post, easily see what has changed since you last logged in, and easily see what is new at a glance.
Email notifications for threads you want to watch closely.
Being a part of the oldest wargaming community on the net.
If you are already a member then feel free to login now.
So I couldn't find the last food thread, so it's time for a new one!
I'll start with a recipe I just finished making.
Haters are welcome. It's curry time.
Katsu Kare カツカレー
Everything you need to make a basic curry! The little bowl of shrimp is just my own personal touch. Since they're cooked already, I'll toss them in at the end!
I prepared these tiger shrimp and pork cutlets (the "katsu" part of katsu kare) before I started taking pictures. They're flowered, dipped in egg and then rolled in panko (Japanese style bread crumbs).
The meat is browned lightly, then while it's still a bit pink, you add your veggies. Turn regularly then add enough water to cover. (For a large amount like I did, about six cups is what you want)
These are the curry blocks! Just toss'em in. I did a full recipe (roughly) so I used a full box. Which is to say both curry squares. You want to break them into fours, and gently set them in the veggies and meat after the veggies are done cooking. then mix till the blocks disappear. Add a little milk and let simmer!
It's ready, are you?
One of the katsu frying away. I used cooking chopsticks for my frying and I keep finding them more and more useful in the kitchen now that I've tried it.
Two of the katsu and all of the tiger shrimp (minus two that were eaten for taste testing >.> the third katsu is in the pan, and the forth is where there next to my cooking chopsticks.
And it's ready to eat! Itadakimasu! いただきま!
I beg of you sarge let me lead the charge when the battle lines are drawn
Lemme at least leave a good hoof beat they'll remember loud and long
We made Kare Raisu last night, how 'bout that? No Katsu, though, as my fiancee is terrified of frying things. I suppose it keeps our arteries healthier.
Have you tried using coco milk instead of regular milk? It gives it a nice sweet flavour.
GamesWorkshop wrote: And I would have gotten away with it too, if it weren't for you meddling kids!
I just finished off the shepards pie I made a couple days ago.
what you need.
1 very large carrot, or 2 regular size ones
1 large yellow onion
1 pound ground or minced lamb
salt
pepper
a few cloves of garlic
butter
milk or cream
parmesan cheese
worshtashire? sauce
Some golden potatoes
thyme
rosemary
Ketsup or tomato paste.
Get the lamb browning in a pan with some olive oil, toss in the thyme, rosemary, garlic some salt and pepper, grate the onion and carrot into the lamb and mix it around then let simmer until the veggies are tender, add some worshtashire sauce and totamo sauce, mix and simmer down.
Make Mashed potatoes, with butter, cream or milk and lots of parm cheese.
Once the lamb is is thick, add it to an oven safe dish, top with potatoes, bake around 400 degrees for 20-30 minutes.. eat.
So good.
This message was edited 1 time. Last update was at 2013/09/08 21:35:49
Prep:
1. French trim the lamb shanks (basically cutting off fat and removing some of the flesh from the bone to make it more presentable)
2. Peel and dice the onion. Peel and chop garlic
3. WPRW (wash peel rewash) carrots and turnip. Wash leek and celery. Cut into paysanne (basically thin slices... yes the terminology)
4. Pick and finely slice the herbs (not the thyme)
5. Preheat oven to 180C
Cooking:
1. Heat the oil in a pan. Season and seal the lamb shanks. Remove them from the pan once browned.
2. Add the onion and garlic to the pan and sweat for 2 minutes. Add the paysanne and sweat. Add the tomato paste and cook until it turns a brown/orange colour. Deglaze with the wine. (as in dump it in and wait for it to evaporate)
3. Add the herbs and return the lamb to the pan. Add the stock and bring to the boil, and put on a lid. Cook in the oven at 180C for ~1.5 hours until tender. Strain the sauce.
My girlfriend and I made black bean burgers for my family over the weekend. It was their first experience at eating anything vegan, and they actually enjoyed it quite a bit. I was actualy quite thrilled they liked it. Wish I had some pics of the finished burgers, though
This message was edited 1 time. Last update was at 2013/09/09 14:07:57
Tonight, I'm having Linguine with prawns, chili and garlic. the prawns have been tossed in seasoned flour, The garlic, chili and onion have been finely diced. they shall be fried off in olive oil, and tossed into the linguine with some lemon zest. and black pepper. Served with crusty bread to mop up the olive oil/garlic/chili.
This message was edited 1 time. Last update was at 2013/09/09 14:26:30
If the thought of something makes me giggle for longer than 15 seconds, I am to assume that I am not allowed to do it. item 87, skippys list
DC:70S+++G+++M+++B+++I++Pw40k86/f#-D+++++A++++/cWD86R+++++T(D)DM++
marv335 wrote: Tonight, I'm having Linguine with prawns, chili and garlic.
the prawns have been tossed in seasoned flour, The garlic, chili and onion have been finely diced.
they shall be fried off in olive oil, and tossed into the linguine with some lemon zest. and black pepper.
Served with crusty bread to mop up the olive oil/garlic/chili.
As delicious as that sounds...I can't hear the word "prawns" without thinking of these guys
This message was edited 1 time. Last update was at 2013/09/09 14:50:06
If the thought of something makes me giggle for longer than 15 seconds, I am to assume that I am not allowed to do it. item 87, skippys list
DC:70S+++G+++M+++B+++I++Pw40k86/f#-D+++++A++++/cWD86R+++++T(D)DM++
Alright MoO here's the recipe for self saucing pudding.
Ingredients.
Spoiler:
Pudding 1 and a half cups of self raising flour.
1 full cup of sugar.
3 tablespoons of the finest cocoa you can get your hands on. (the richer the chocolate the better)
3/4 cups of milk.
1 teaspoon of vanilla
45 grams of butter, melted.
Sauce 1 cup of brown sugar.
half a cup of cocoa.
2 and a half cups of hot water.
Utensils
Spoiler:
Wooden spoon or electric beaters.
Baking dish 16cm squard and 8-10cms deep.
Mixing bowl
Sifter
Instructions.
Spoiler:
Pudding 1. Pre-heat oven to 180 degrees celcius.
2. Sift the dry ingredients into a bowl. (Can be done multiple times for a finer blend, not necessary though)
3. Melt the butter (microwave is fine but melting in a saucepan is just as good).
4. Add the Vanilla, milk and melted butter into the dry ingredients and mix thoroughly together. (An electric beater will do fine here although if you want it done properly go old school and use a wooden spoon. )
5. Pour mixture into a greased dish. (A teflon coated dish or non stick dish is ideal though as it saves a lot of mucking about.)
Ok so after you've finished that set it aside for a minute, DON'T put it in the oven yet though. Time to make the sauce.
Sauce 1. Boil 2 and half cups of water.
2. Sift cocoa and brown sugar into a bowl.
3. Re-sift the cocoa/sugar mix over the pudding evenly.
4. Pour the hot water gently over the pudding. (Gently is key here. You don't want the water mixing everything together.)
After that's done put the pudding in the oven and cook for 50 minutes
You can tell when it's done because you should be able to poke a knife through the middle of it and the knife will come out clean.
A scoop of vanilla ice cream complements this pudding quite nicely. This will serve 4 comfortably but will serve 1 just as well.
Nope. At a glance it might appear to be a brownie. But it's not as dense as a brownie normally is and it has a sauce which brownies don't typically have.
the third katsu is in the pan, and the forth is where there next to my cooking chopsticks.
or he will find you and eat you in your sleep! 
I'll stay on my east coast where we have coco milk. 
And if you're drinkin' well, you know that you're my friend and I say "I think I'll have myself a beer" 
